However you celebrate the holidays, the lengthening nights that mark the approach of winter solstice call for cozy cooking and spending time with the people you love. Whether you’re prepping for a big family get-together or just want to make the most of baking and soup season, having a clean and organized space will help facilitate whatever you’ve got going on. Be ready for spontaneous baking with a fully stocked larder, or better yet, ready to cookie swap at a moment’s notice thanks to a freezer full of homemade dough.
Starting the planning process early has the obvious benefit of allowing more time to plan and mitigate stress, but it also can spread out the financial pain of stocking the pantry for the holidays. It’s not too early to start blocking holiday menus, deciding on what edible gifts you might want to make and figure out who’s making what and when. This will allow you to make a list of what extra staples like butter and flour you’ll need to stock up on, as well as odd items like corn syrup that might not be used as often. That way you can gradually accumulate shelf stable and freezer-friendly ingredients over the next few weeks and keep an eye out for these items to go on sale. Buying an extra bag of flour or a package of nuts along with your weekly shopping can help minimize eye-popping grocery bills the week of Thanksgiving.
This is a great time to organize food storage spaces and make an assessment of what you have on hand. Once you’ve worked out a plan and made some lists, allocate time to do a deep clean of the pantry and fridge. This can save your sanity and help save money by preventing you from buying things you already have but forgot about because they were languishing in a dark corner of the cupboard. Remove the entire contents of your pantry and group like items on your kitchen counter – the only way to truly know what is hidden in there. Wipe the shelves down with a soft cloth and a mixture of warm water and a small drop of dish soap. While the shelves dry, check expiration dates and sniff for quality. Some items like jars and canned goods are often fine well past their expiration date, while other ingredients such as whole grains, oils, herbs and spices can quickly go rancid or simply lose their luster.
Repeat this process with your refrigerator, wiping it down instead with a mixture of two tablespoons of baking soda mixed with one quart of warm water. Your fridge will likely be at full capacity over the next two weeks so go through this exercise with intent. Keep what is needed and throw out the old stuff. Group like items, using clear storage bins as appropriate. Keep less perishable items such as pickles and condiments in the door, and store more perishable items such as meat, eggs, milk and juice toward the back and bottom of the fridge.
Rolling out pie dough is way more relaxing when the counters are clear, so take this time to declutter work surfaces and assess your food storage container situation. Having organized take-out containers and lids at the ready after a long day hosting Thanksgiving dinner is immensely helpful.
Once your space is clear and your pantry is stocked, it’s time to get cooking. Recipes that can be prepped and frozen for up to four weeks include almost all un-yeasted doughs such as cookie and pie dough. Yeasted doughs can be frozen, too, but the end result is a bit less predictable, so I generally prefer to fully bake the bread, then cool and wrap well in plastic before freezing. Thaw baked rolls or pastries on the counter overnight, then rewarm briefly in a 325-degree oven. Other holiday recipes that can be prepared completely and then baked off or thawed on serving day include cranberry sauce or chutney (illinoistimes.com/food-drink/cranberry-black-pepper-chutney-11450009), soups, fully baked pies including pumpkin, apple and pecan, gravy, mashed potatoes, bread dressing and sweet potato casserole. For more freezer-friendly holiday recipes, check out illinoistimes.com/food-drink/a-party-in-your-freezer-17707467
Make-ahead turkey gravy
Ingredients:
4 tablespoons butter or bacon fat
4 tablespoons all-purpose flour
4 cups hot turkey broth
1 teaspoon each minced fresh thyme, rosemary, and sage
¼-teaspoon each garlic powder and ground black pepper
Salt, to taste
1 drop vinegar or lemon juice, to taste
Heat the butter in a saucepan over medium heat till bubbly. Whisk in the flour to make a smooth paste. Pour in the hot broth, whisking continually until the gravy thickens and begins to simmer. Add herbs, garlic powder and pepper. Season lightly with salt. You can always add more when you reheat it. Remove the gravy from the heat and allow it to cool before transferring to a freezer-safe jar or zip-top bag. Freeze for up to three months.
To serve, thaw overnight in the refrigerator and reheat on low, stirring occasionally. Whisk in any pan juices from the roasted turkey and adjust salt as necessary. Add one drop of vinegar or lemon juice (for brightness) and serve.
This article appears in This I believe Illinois.
